Can I use a different type of pasta?

Absolutely! Short pasta shapes are best for catching the dressing and mixing well with kale. Think rotini, penne, or even small shells. Whole-grain or gluten-free pasta works just as well—choose your favorite.

What if I don’t have tahini?

You can swap tahini for creamy cashew butter or even Greek yogurt (if dairy isn’t an issue). Sunflower seed butter also creates a similar rich, nutty base for the Caesar dressing.

How can I make the chickpeas as crunchy as possible?

Drying the chickpeas thoroughly and removing any loose skins is key. Make sure the oven is fully preheated and spread them evenly on the tray—crowding can lead to steaming rather than crisping. For extra crunch, you can even turn the oven off after baking and leave the chickpeas inside for an extra 10 minutes to fully dry out.

Is this salad meal-prep friendly?

Definitely! Since kale is so sturdy, it doesn’t wilt or get soggy like other greens. The salad tastes fantastic for days, making it ideal for packed lunches or quick grab-and-go dinners.

Kale Caesar Pasta Salad Recipe

Name: Kale Caesar Pasta Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can chickpeas (15 oz), drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp sea salt; 3 tbsp olive oil; 4 tbsp lemon juice; 2 tbsp tahini; 1 tbsp Dijon mustard; 1 garlic clove; 1 tsp nutritional yeast; 1/4 tsp salt; 1/4 tsp pepper; 4 tbsp water; 8 oz pasta (such as Fusilli Bucati Corti), cooked according to package directions; 5 cups shredded kale; 1/3 cup grated parmesan cheese (omit or use a vegan alternative for vegan)

Description

This Kale Caesar Pasta Salad is a nutritious and flavorful twist on the classic Caesar, featuring hearty shredded kale, tender pasta, crispy smoked chickpeas, and a creamy vegan-friendly Caesar dressing. It’s quick to prepare and perfect as a main dish or a satisfying side. With its combination of textures and bold, tangy flavors, this salad offers a delicious plant-forward meal that’s sure to please everyone at the table.

Ingredients

Units Scale

Crispy Smoked Chickpeas

1 can chickpeas (15 oz), drained and rinsed
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp sea salt

Caesar Dressing (Vegan-friendly)

3 tbsp olive oil
4 tbsp lemon juice
2 tbsp tahini
1 tbsp Dijon mustard
1 garlic clove
1 tsp nutritional yeast
1/4 tsp salt
1/4 tsp pepper
4 tbsp water

Salad

8 oz pasta (such as Fusilli Bucati Corti), cooked according to package directions
5 cups shredded kale
1/3 cup grated parmesan cheese (omit or use a vegan alternative for vegan)

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Instructions

Prepare the Crispy Chickpeas: Preheat your oven to 375°F (190°C). Drain and rinse the chickpeas thoroughly. Place the chickpeas on a baking pan lined with two paper towels and gently roll them to remove excess moisture and any loose skins. Discard the skins for extra crispiness. Drizzle olive oil, smoked paprika, and sea salt over the chickpeas, and toss until they’re evenly coated. Spread them out in an even layer and bake for 30-40 minutes, shaking the pan occasionally, until crisp and golden brown.
Make the Caesar Dressing: While the chickpeas are roasting, prepare the dressing. In a blender, combine the olive oil, lemon juice, tahini, Dijon mustard, garlic clove, nutritional yeast, salt, pepper, and water. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
Assemble the Salad: In a large salad bowl, add the cooked and cooled pasta, shredded kale, baked chickpeas, and grated parmesan cheese (if using). Pour the Caesar dressing over the salad and toss everything until well combined and evenly coated.
Serve: Portion the salad into bowls or onto plates. Serve immediately and enjoy right away for the best texture, or keep chilled and add chickpeas just before serving to maintain their crispiness.

Notes

For a vegan option, omit the parmesan cheese or use a plant-based alternative.
The chickpeas are best eaten fresh for maximum crispiness. Store separately if making ahead.
Kale can be massaged with a bit of dressing beforehand to make it more tender.
Switch up the pasta type for different textures; short cuts like fusilli or rotini work best.
Leftover dressing can be stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1 serving (of 6)
Calories: 380
Sugar: 3g
Sodium: 450mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g
Cholesterol: 3mg